Was at the downtown Palo Alto Farmer's market and saw a new stand for grass fed beef made from Texas longhorns. The owners picked up the taste for grass-fed in Argentina. They've been practically sold out the 3 times I've seen the stand. Nothing's aged and everything's vacuum packed.
I know grass-fed quality is very variable... has anyone tasted Pampero's yet? (I'll actually be able to answer this in a few hours since we picked a ribeye up for ourselves on Saturday but are preparing it tonight, but I'm impatient). I always opt for simple preps but if people recommend something else, I'm happy to go for it too.